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Snails

From the “Variety Is the Spice” Neighborhood Cookbook

Recipe of Aunt Josie (Uncle Louie’s)

Submitted by Cuzzin Catherine

3 – 4 lbs. live snails (go directly to the North End because you won’t find them anywhere else).

1 large onion, minced                                          1 clove garlic

½ C olive oil

28 oz. can, Italian tomatoes, crushed

A few leaves of Basil                                          2 Bay leaves

Salt & Pepper

Put the snails in a covered basket.  The snails will find their way to the cover.  In 10 or 15 minutes, remove the snails from the cover.  This way, you will know they are alive. 

Put them in a large pan and wash them with fresh, cold running water over and over again until the water runs clear the and the shells are no longer covered with slime.  Next, rinse with tepid tap water.  This will lure the snails out of their shells to make eating them easier.  One final rinse of cold tap water and then drain in colander.

Now brown the onion and the garlic in olive oil.  Remove the garlic.  Add tomatoes, basil, bay leaves, salt and pepper.  Simmer for 15 minutes.  Add the snails and simmer 10 additional minutes. 

They are now ready to eat.  Use a sterilized safety pin to remove the ‘meat’ from the snail and have fun.